Rum-apple Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Breads | 16 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine, softened |
| 1 | c | Firmly packed brown sugar |
| 1/2 | c | Egg substitute |
| 1/4 | c | Dark rum |
| 1 3/4 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | c | Granny Smith apple, 2 |
| coarsely shredded and | ||
| peeled | ||
| 1/2 | c | Raisins |
| 1/4 | c | Chopped walnuts |
| Vegetable cooking spray |
INSTRUCTIONS
Cream margarine, and gradually add the sugar, beating at medium speed of a mixer until light and fluffy (about 5 minutes). Add egg substitute, and beat until well-blended. Add rum; beat well. Combine flour and the next 3 ingredients. Add to creamed mixture; beat well. Stir in shredded apple and next 2 ingredients. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Yield: 16 servings. Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 183mg Sodium NOTES : After I found out I had high cholesterol, I started cooking healthier by taking recipes my family enjoys and creating lighter versions. This bread was a hit. We eat it as a dessert or as a snack in the evening. ~- Diane T. Donnelly, Bronx, New York. Recipe by: Cooking Light, Nov/Dec 1994, page 145 Posted to MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 28.2mg
Sodium: 191.7mg
Potassium: 118.1mg
Carbohydrates: 28.8g
Fiber: <1g
Sugar: 16.8g
Protein: 3g